Toyota Prius [2014.

05] Workshop
Service Manual
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DescriptionToyota Prius [2014.05] Workshop Service ManualSize: 342

MBLanguage: EnglishType of document: Toyota Global Service Information –
Workshop ManualFormat: HTML (Operating with Internet Explorer)Brand:
TOYOTAModel: Toyota Prius ‘2014.05 GSIC Workshop ManualGeneral Code:
ZVW30Option: General & EuropeProduction Date: MY’2014Content:– Repair
Manual– New Car Features– Electrical Wiring Diagram– Body Repair Manual
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The cream remains in the large vat about twenty-four hours before it
is churned. The churn, as you see by the picture, is a great barrel
made to revolve by machinery. It takes from thirty-five minutes to
one hour to churn. The man told me that I might look at the book in
which he kept the record of the churning. I saw that he made from
two hundred fifty to six hundred pounds of butter at a churning. He
said that some churns would produce more than one thousand
pounds at a churning.
Not all of the cream is made into butter. There is left in the bottom
of the churn a liquid called buttermilk. This is drawn off, and the
butter is washed and worked before being taken out of the churn.
The working is done by means of paddles in the churn. It continues
for six or eight minutes and squeezes the liquid out of the butter.
While the butter is being worked, it is salted. Some of the butter is
unsalted, but most of it is salted. When butter is made in the home,
it must be churned by hand. Only a few pounds at a time can be
made in this way.
When the butter was taken out of the churn, the men packed it
solidly in wooden boxes about two feet square and four inches deep.
The bottom of each box consisted of strips as wide as a square of
butter. These were held together by a clamp, and the sides were
hooked to the bottom and to one another. When the butter is to be
cut into squares, these sides are removed and zinc ones take their
places. In these there are slits running from top to bottom. Through
these slits a wire saw is run, and so the butter is quickly cut into one
or two pound squares. The butter is then wrapped in fancy papers
upon which the name of the butter or of the creamery is stamped.
 A Separator.

A Churn.
Of course some of the butter is packed in wooden tubs and shipped
in that form. This butter is a little cheaper than that put up in
squares.
 CHEESE
I was so much pleased with my visit to the creamery, that Uncle Ben
promised to show me how cheese is made. So one morning just
after breakfast he, Cousin Frank, and I started out. After a pleasant
ride of about five miles we reached the factory.
The first process here was the same as that at the creamery. After
the milk was weighed it was run into great zinc-lined vats. There
were four of these in the factory, each of which held about five
thousand pounds.
Uncle Ben explained that the milk must curdle before cheese can be
made. In order to make it curdle quickly, a little less than a pound of
a substance called rennet was put into each vat.
A man worked at each vat with a long wooden rake, stirring the milk
constantly. I saw a glass tube standing in the milk and asked what it
was. Uncle Ben told me to look at it closely. I saw that it was a
thermometer, and that it registered eighty degrees. A little while
after I looked again, when it showed a temperature of ninety
degrees. The milk is kept warm, so as to help it to curdle quickly.
In about an hour I could see the curd very plainly, but the men kept
on stirring and cutting it. Presently one of them carried a piece of
the curd to a table. He heated a small iron rod and touched it with
the curd. When he pulled the curd away, little threads were drawn
out to the length of half an inch or more. This he called the "acid
test," which showed that the curd was in the right condition to be
made into cheese.
Of course only a part of the milk had turned into curd; the rest was
whey, that was drawn off and run into tanks. Each man who had
delivered one hundred pounds of milk was given a check for
seventy-five pounds of the whey. It is fed to hogs. About two hours
from the time that the milk was put into the vats, the whey was
drawn off.
One of the men now took a long knife and cut the curd into oblong
cakes. These he frequently lifted and turned over. After continuing
this for about twenty minutes, the pieces of curd were put into a
small mill, placed on a board over the vat, and the curd was
chopped into strips from one to six inches long and from one-half an
inch to an inch thick. Salt was scattered over the mass by one man,
while another pitched it about with a three-pronged wooden fork.
The man told me that he used three pounds of salt to each thousand
pounds of milk.
Next, a piece of cloth was placed on a board about sixteen inches
square. Two circular metal frames or bands, about six inches high,
were fitted one within the other and placed on the cloth. The frame
was filled with curd, covered by a cloth, and another set placed on
top of it until there were five. They were then put on a table directly
under a block which was fastened to a screw. By turning the screw
the block was pressed against the top board, and so each frame of
curd was pressed. I saw the whey running out as the squeezing
went on. The superintendent told us that the curd would be left in
the press until the next day.
We were then taken into the room where the cheese "ripens." Here
we saw large racks reaching nearly to the ceiling, filled with double
rows of cheeses. The smallest ones weighed but three pounds, while
the largest weighed fifty pounds. It may take but a few days and it
may take many months to "ripen" a cheese. It depends upon the
flavor wanted. The man said that in England "strong" cheese is
generally liked, while in our country "mild" cheese is preferred.
I asked how much cheese five thousand pounds of milk would make,
and was told that it would make between four and five hundred
pounds.
On the way home Uncle Ben told us that although our country is a
great dairy country, we import certain kinds of cheese from Europe.
He told us how the Swiss people pasture their cattle on the steep
mountain sides, and that in every little mountain valley cheese is
made, some of which finds its way over the mountains and across
the sea to the United States.
 THE FISHING INDUSTRY
Have you ever stood by the side of a stream and watched the fish
dart from one shadow of overhanging rock into another, or swim
lazily at the bottom of some deep pool? How gracefully they move
and turn! How like water jewels they flash as the sunlight falls upon
them!
Most streams and lakes, like the ocean, contain fish. So we have
fresh-water and salt-water fish. There are a few bodies of water so
full of salt that fish cannot live in them. Do you know of any such
bodies of water?
Most of the fish used as food come from the ocean. In this, and in
most other countries, there are many men who do nothing but fish,
in order that other people may be supplied with this sort of food.
They do not depend upon hook and line alone, but use nets also.
Nets are great sacks made of cord, knotted or woven together in
such a way as to leave spaces or meshes. These meshes are not big
enough to allow large fish to escape. Sometimes the fishermen go
out in rowboats some distance from shore and then throw the net
into the water. Corks or floats keep the upper edge of the net near
the surface, while weights hold the lower edge on the bottom. Ropes
are fastened to each end, and so it is drawn toward the shore. How
the fishermen wish that they could see to the bottom of the restless
water and know what their harvest is to be! When the boats have
almost reached the shore, horses are sometimes driven into the
water and hitched to the ropes. At last the net is dragged out upon
the sands and the uncertainty is past.
 Fig. 18.—Drying Nets.
Look! Within the folds of the net is a countless number of fishes,
each jumping, squirming, wriggling, trying to get back to its ocean
home. They are of many sizes, shapes, and colors. Those not good
for food, together with the smallest ones, are thrown back into the
water.
Sometimes a net called a "dip-net" is dropped from a fishing
schooner and drawn about a "school" of fish. I have seen many
barrels of fish brought up at one time in this way.
The fishermen keep a close watch for the appearance of these
"schools," you may be sure. Whales and dolphins pursue them, and
gulls and cormorants circle overhead, for they, too, are fishers. Their
appearance helps the men to tell where the "schools" are. There is a
great rush for the fishing grounds when they are sighted. The white-
sailed schooners skim over the waters almost like a flock of birds.
 Fig. 19.—A Fishing Schooner.
Large quantities of fish are caught by a method called trawl fishing.
This may be carried on miles from the shore. How do you suppose it
is done? To a very long and strong line, many shorter ones, each
with a hook at the end, are attached. These lines, to which large
buoys are fastened, are left in the water for several hours, and then
fishermen in flat-bottomed boats called dories row out from the
schooner and examine them. The lines are then reset and the fish
taken to the schooner to be dressed. This is a common method of
catching codfish, which is carried on during summer and winter
alike. Storms and fogs are likely to occur while the men are out in
their little boats, making their work full of danger as well as of
hardship.
 Fig. 20.—Splitting Codfish.
Many of the fish are packed in ice and sold fresh, while others are
cured on the boats or on shore. Some of the fishing schooners carry
great quantities of salt when they start out on a trip. The fish are
dressed and packed in this. Sometimes they are packed in brine, and
along the shores of some countries they are strung on poles to dry.
Codfish are dried in great quantities along the New England coast by
placing them on frames made of strips of wood and raised a little
above the wharf, so that the air can circulate freely. When the skin
and bones are removed and the flesh cut into strips, it is called
"shredded" codfish.
The principal food-fish are the cod, mackerel, herring, halibut, shad,
salmon, sardines, and whitefish. Whitefish are caught in the Great
Lakes. To this list the lobster may be added, although it is not a fish.
A common method of catching lobsters is to sink a box made of lath
to the bottom, where they crawl about on the rocks. A fish head is
placed in the box for bait. The lobsters crawl in and are likely to
remain until the box is examined.
 Fig. 21.—Drying Codfish.
Lobster steamers, fitted up with tanks containing salt water, run
from Nova Scotia and Newfoundland to Boston and New York. Here
those not wanted are placed on cars containing similar tanks and
sent to interior cities. In this way fresh lobsters are served
thousands of miles from where they were caught.
A lobster that would cost us from twenty-five to seventy-five cents
brings the fisherman not more than ten cents.
Along our New England coast there are many towns engaged
extensively in fishing. Portland, Gloucester, Boston, and
Provincetown are among the number. Gloucester is the most
important fishing town in the United States. From it fishing
schooners go as far as Newfoundland, Greenland, Iceland, and even
to the coast of Ireland. There are also important fisheries on the
Pacific coast, from San Francisco to Alaska. Here the salmon are
taken in great numbers. They weigh from twenty to one hundred
pounds. The fish are canned and shipped to all parts of the country.
Besides being caught in nets and traps and on lines many are caught
in "fish wheels." These are fastened to the stern of a boat and
revolve in the water. The fish are caught in pockets and dropped in
the boat as the wheel brings them up over it.
There are very extensive fisheries along the shores of the British
Isles and on the western coast of Europe. Fishing is the chief
industry in the towns along the coast of Norway. The air is full of the
odor of fish, while drying fish, nets, and boats are everywhere in
sight.
Although the supply of fish in the ocean is very great, it is
diminishing, especially near the shore. Most countries now pay
considerable attention to the raising of both fresh and salt water
fishes, and they have passed laws regulating fishing. Eggs are
hatched in great hatcheries, from which the young fish are taken
where they are most needed.
The great ocean is free to all to sail over or fish in at will. There is a
narrow strip along the shore three miles wide, which belongs to the
country which it borders. The men of other countries are not allowed
to fish there.
The fisherman is a brave and sturdy man. His life is full of danger.
He battles constantly with the winds and the waves. Fogs may hide
the sharp rocks which seem to wait for a chance to destroy his little
vessel. Sometimes icebergs or great ocean steamers sink his boat
and he is never seen again.
When storms are raging and night has settled over sea and land,
and angry waves are dashing themselves into foam against the
shore, the mothers, wives, and children look anxiously from their
cottage windows toward the sea, and pray that their loved ones may
return to them in safety.
 OYSTER FARMING
It sounds strange to speak of farming in the ocean, but there are
many and large oyster farms all along our coast. Some of these
farms are covered by water all of the time and some are uncovered
when the tide is low. Oyster farms are far more profitable than are
those upon which corn and wheat are raised.
This is a new industry in our country because civilized people have
not lived here very long, but it is a very old one in some parts of the
world. As long ago as the seventh century a Roman knight raised
oysters for the market, and it is said that the business made him
very wealthy.
You will understand better about the cultivation of oysters, if I tell
you first how they live and grow in their natural homes.
Except during the first few days of their lives, oysters are prisoners.
They cannot move about freely from place to place as fishes and
most animals can, but they are attached to rocks, to the shells of
their dead relatives, and to other objects. How, then, do you
suppose they get their food? They grow in immense numbers, and
they crowd one another more than people do in the tenement
houses in our great cities. In fact most of them are soon crowded
out, and they die, leaving room for the rest to grow upon their
empty homes. In this way the oyster beds spread out.
These oyster beds are not found in very deep water, but rather along
the shore, generally near the mouth of some river. As I have told
you, they often live where they are uncovered when the tide goes
out. You can see from this that it is not very difficult to gather
oysters, so that, partly on this account, man has used them for food
for ages.
When the Pilgrim Fathers landed on the shores of New England, they
found that the Indians used oysters very commonly. All along the
coast were great heaps of the shells. At the very first Thanksgiving
dinner given in America, oysters were served.
Oysters used to be so plentiful on these natural beds that they were
very cheap. In some places where the winter weather was cold
enough to freeze the water along the shore, people cut holes in the
ice and gathered them by means of long-handled rakes.
In a single year an oyster will produce more than a million young
ones. Just think of it! If all of this family grew up, they would fill a
room fourteen feet in each dimension.
These young oysters are very small. They are called "spat." Most of
them are drifted away by waves and currents, or devoured by larger
sea animals. The few that escape soon attach themselves to some
object, so getting a chance to begin the battle of life.
If oysters are caught at all times of the year it does not give them a
chance to produce their young, and this, as well as catching the
young ones themselves, has destroyed many of the natural beds. In
order to keep up the supply of this food men commenced oyster
farming. You see how our daily needs and desires lead to the
establishment of great industries.
The oyster farmer prepares his farm in various ways. He places clean
oyster shells, stones, trays, bundles of sticks, and other things on
the bottom, so that the oysters may find something to which to
attach themselves. Then he places the young oysters or "spat" on
these objects. When trays are used, several are placed one upon
another and bound together by means of a chain. These trays are
taken up from time to time in order to gather the oysters that are
ready for market.
Stones are sometimes piled on the bottom and the "spat" are placed
in the crevices between them. Often stakes are planted in a
somewhat circular form. Cords are attached to the stakes, to which
bundles of sticks are fastened in such a way as to keep them a little
above the bottom. Young oysters attach themselves to these sticks,
which may be drawn up when the proper time comes.
Shells are used more commonly than other things. They are taken
from the restaurants and hotels to the farms in boat loads, to be
scattered over the bottom.
The young oysters grow at very different rates. In two years they
may grow to be six inches in length, or it may take several years to
reach that size. They grow more rapidly on the artificial beds, and
are better in quality also. The starfish is one of the greatest enemies
of the oyster, large numbers of which it destroys every year.
During the fishing season the oyster men go to the beds in their
boats and scoop the oysters up from the bottom. This is called
dredging. The scoops with their loads of oysters are drawn to the
deck of the boat by machinery. Sometimes the oysters are gathered
by means of long tongs.
As the oysters are usually in clusters, these have to be broken up.
For this purpose a sort of a hammer known as a culling iron is used.
The oysters are broken apart and sorted. Sometimes the oyster man
makes three grades and sometimes four.
Oysters are not the only things drawn up in the dredge. Starfish,
lobsters, and various kinds of fishes are gathered in. The starfish are
killed and the rest thrown back.
The oysters are heaped up in great piles on the deck of the boat.
Sacks and barrels are filled with them, and many car loads are
shipped daily from the cities near the fishing grounds. Chesapeake
Bay is the center of the oyster industry in our country. Find it. There
are oyster beds, however, all along both the Atlantic and the Pacific
coasts.
Great quantities of oysters are canned near where they are caught.
Getting them out of their shells is not an easy matter. For this
purpose a knife is used. This work is called in the South "shucking
oysters." Canning oysters is an important industry in the city of
Baltimore. Have you ever seen cans of oysters that came from
there?
 A RICE FIELD
When you do not feel quite satisfied with your breakfast, dinner, or
supper, and think that there should be a greater variety of food on
the table, just come with me and we will visit some of the boys and
girls of far-away China. What do you suppose their chief article of
food is? Rice. Rice in the morning, rice at noon, and rice at night.
Rice from the beginning to the end of the year. In the poorer families
a bit of dried fish and some vegetables are usually eaten with it.
Those who can afford such things have bits of preserved ginger,
mushrooms, and barley cakes with the rice. Of course the rich
people have other things to eat, but most of the people of China are
poor.
In the fertile portions of China the people live very close together.
Gardens take the place of farms. Workmen often receive no more
than ten cents a day. On this account they cannot afford the variety
of food that we have, but must be content with whatever is cheap
and nourishing for their labor. If the rice crop were to fail, the
Chinese would suffer. You will see how important this food is to
them, when I tell you that they are forbidden by law to sell rice to
other countries.
Perhaps you are wondering where the rice that we use in this
country comes from. Rice is grown in great quantities in Japan,
Corea, Indo-China, Ceylon, India, the Philippines, the Hawaiian
Islands, and in our Gulf states.
Rice is the chief food of one half the people of the world. Although
we raise large quantities, we produce only about one half of what
we use. It is a kind of grain which will not thrive on the fertile
Western prairies where corn, oats, and wheat grow. It needs a warm
climate and a great deal of water. For this reason the rice fields are
found on the marshy lands near the coast, and by the banks of
rivers, where they can be easily flooded. Some rice is raised on the
uplands, but not so successfully as on the lowlands.
Canals are dug from the streams through the farms, and from these
smaller ditches branch off so as to reach all parts. They are so
arranged that the farmer can turn the water on or off whenever he
wishes. On some of the farms, wells furnish the water to the canals.

Fig. 22.—A Rice Field.—Observe the Canal.

In the Gulf states the fields are plowed in the winter, and the rice is
sown between the first of April and the middle of May. Sometimes
the seed is sown broadcast, as wheat is, and sometimes it is planted
in regular drills or trenches about twelve inches apart.
The Japanese sow the seed in gardens, and when the plants are
eight or ten inches high, they are pulled up and transplanted to the
fields. The men work right in the water, for the fields are flooded at
the time.
In our country the farmer floods the field as soon as the seeds are
planted, allowing the water to remain five or six days. When the
young blade of rice is a few inches high, the field is again flooded.
After the second leaf appears on the stalk, the water is turned on
and left for twenty or thirty days. After the land dries the crop is
hoed. The fields are irrigated from time to time, until about eight
days before the harvest, which generally occurs in August.
When full grown, the stalks are from one to six feet in height, with
long, slender leaves. The kernels grow much as those of wheat and
oats do.
On account of the fields being so wet, rice, in most countries, is cut
by hand. In China and Japan small curved sickles are used, and the
grain is bound up in very small bundles. In Louisiana and some other
parts of the South, regular harvesters are used. They have very
broad wheels. Why?
After the grain has been bound into bundles, these are set up in
double rows to dry. This is called shocking the rice. The grain is then
put through a thrashing machine, to separate it from the straw.

Fig. 23.—Harvesting Rice.

Rice kernels are covered by a husk. Before the husk is removed the
grain is often called paddy rice. Removing the hulls or husks is called
hulling. The hulling machine is a long tube into one end of which the
rice is poured. Within the tube are ribs which revolve rapidly. As the
kernels pass between these the hulls are taken off.
If you were passing through a Chinese village, you might hear
sounds like those produced when a man pounds with a mallet on a
great piece of timber. On searching for the sounds, you would find
that they came from the rice mill. The mill consists of a portion of a
log hollowed out and placed upright. In the hollow a quantity of rice
is held. A piece of timber, fastened to a pivot, extends in a horizontal
position with one end over the mill. To this end another timber is
fastened in an upright position. A Chinaman gets on to the end of
the long timber which is farthest from the mill. This raises the end
with the upright. He then jumps off and the upright falls, striking
upon the rice. In this way the hulls are worn off.
After hulling, the grain is carefully screened, in order to remove the
hulls, the broken and very small kernels, and the rice flour. This
latter makes good cattle food.
Perhaps you have noticed that rice kernels have a bluish
appearance. This is not natural, but is the result of polishing. The
polishing removes much of the best part of the grain, but the rice
sells for a higher price simply on account of its appearance.
The polishing machine is cylindrical or drum-like in shape. Moosehide
or sheepskin is tacked to the cylinder. It is made to revolve rapidly,
so that the kernels are polished as they pass over the skin. After
being polished the kernels are run through screens and sorted. The
rice is then put up in barrels or sacks and shipped.